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Penerapan Statistical Process Control (SPC) dalam Analisis Pengendalian Proses Produksi Chicken Nugget di PT.Belfoods Indonesia, Bogor Jawa Barat
(2011)
Statistical Process Control (SPC) is one of method that’s widely used in industry to control the production process. Process control is always associate with quality of finish products. PT. Belfoods Indonesia as one of ...
Pengolahan Banana Bars dengan Inulin sebagai Alternatif Pangan Darurat
(2011)
There have been many disasters happened in Indonesia and as a consequence, many families had to stay in temporary camps. One of the problems related to this situation is providing an adequate, convenient, and nutritious ...
Pembuatan Coro Instan Minuman Khas Pati Jawa Tengah
(2011)
Coro is traditional beverage from Pati, Central Java made from spices. In this reseacrh, Coro was processed with co-crystallization to form instant Coro. First step is determining of red and white sugar combination in ...
Pengaruh Suhu dan Lama Penyeduhan Teh Hijau (Camellia sinensis) serta Proses Pencernaan secara In vitro terhadap Penghambatan Aktivitas Enzim Alfa Amilase dan Alfa Glukosidase secara In vitro
(2011)
Tea is one of the major product in food industries. One type of its product is green tea. Diabetes is a chronic disease that occurs either when the pancreas does not produce enough insulin or when the body cannot effectively ...
Karakteristik campuran minyak sawit dan olein sawit pada berbagai proporsi di pt sinar meadow international Indonesia
(2011)
Margarine and shortening are the main products of PT Sinar Meadow International Indonesia. Those products are made from several types of oil that is blended and it is called oil blend. The main aim of oil blending was to ...
Evaluasi mutu biologis protein fruit soy bar dan efeknya terhadap berat badan tikus percobaan
(2011)
Fruit soy bar (FSB) is one of snack bar that is made of whole soybean flour and dried fruits. FSB has a lot of superiorities for health, eg low GI, contain protein, isoflavon, vitamins, and dietary fiber. So, it can be ...
Verifikasi Metode Analisis Serat Pangan Dengan Metode AOAC Dan Asp Terhadap Parameter Repeatability, Selektivitas, Dan Ruggedness
(IPB (Bogor Agricultural University), 2011)
Methods of analyzing dietary fiber (DF) have undergone extensive development in the last two decades. At present, the most widely used methods are the enzymatic-gravimetric AOAC official method and the enzymatic-chemical ...
Metode Analisis Isolasi dan Identifikasi Salmonella Typhimurium pada Susu dengan Metode Real-Time PCR (Polymerase Chain Reaction)
(2011)
Salmonella Typhimurium is one of pathogenic bacteria that cause foodborne disease. Conventional culture methods which is traditionally been considered as a ‘‘gold standards’’ are a common method to identified this pathogen. ...
Karakteristik Minyak Sawit Kasar Selama Penyimpanan dan Pengaliran
(2011)
Crude palm oil (CPO) is one of Indonesia's main commodity. Nowadays, Indonesia is the largest CPO producer in the world. To increase the competitiveness of CPO in Indonesia, handling, storage, and transportation of CPO ...
Studi Kelayakan Pendirian Industri Pengolahan Keripik Nangka di Kabupaten Semarang
(2011)
Before make an investment, it would be good to make a feasibility study of that investment. The result of this research is to know the feasibility of the the establishment of the Jackfruits chips industries on Semarang ...